Fukushima Farming: Kōriyama Vegetable Growers Find Ways to Add Value

Mushroom farmer Ogura Kazunobu cultivates shiitake in oblong growing sheds.

A smiling Ogura surrounded by a crop of shiitake.

Protected from the elements, Ogura’s shiitake thrive in a controlled growing environment.

Large, thick caps on sturdy stems are the Aishii Family shiitake selling point.

Juicy, foil-baked shiitake is a customer favorite at the Shinoya pubs.

Photos atop the counter at Arigatō introducing local growers.

An Arigatō salad, accompanied by photo cards telling the stories behind the ingredients.

Suzuki Atsushi outside café Arigatō. He opened the restaurant with the idea of bringing happiness to Fukushima residents through cuisine.

Smoked salmon and spinach in tomato cream is one of many delectable pasta dishes on the menu featuring locally sourced vegetables.

Onodera Atsushi went from disliking vegetables to growing luscious produce.

The Suzuki Farm vegetable stand sells several varieties of Kōriyama branded carrots, including Gozen Ninjin (top right) and Beni Gozen (bottom right).

The First Ninjin variety of carrot developed by Onodera is tasty enough to appeal even to vegetable adverse children.

Blue Bee, opened in 2018, also sells vegetables.

A lunch menu item at Blue Bee is chock-full of carrots and is served with pure, cold-pressed carrot juice.

Onodera also offers his carrot juice online.